Grilled Chicken Spinach Salad

I am a mom on the run, literally, you know the feeling…you feel like you live out of your car. There are certain evenings when I really have to make sure that I am prepared for a quick and easy meal and Grilled Chicken Spinach Salad definitely fits the bill. When my husband is grilling on the weekends I’ll throw on extra chicken breasts to save for meals throughout the week, I always keep sliced veggies and hard boiled eggs on hand and I whip up the dressing the morning I want to serve this dish and store it  in the refrigerator until that evenings meal. I can work all day, run to a 5:00 pm ball game, get home around 7:30 pm and all I have to do is get out some plates. I love meals like that!

Grilled Chicken Spinach Salad

by Lisa Ek

• 1 packet Artichoke & Spinach Warm Dip Mix
• ½ cup milk
• 1 Tbsp. white vinegar
• ½ cup mayonnaise
• Baby spinach leaves
• 4 grilled chicken breasts, cut into strips
• Sliced cucumbers, tomatoes and hard boiled eggs
• Salted sunflower seeds

Combine first 4 ingredients; whisk to blend. Chill dressing 2 hours. Layer remaining ingredients on salad plates or a large serving platter. Drizzle with dressing. Makes 4-5 servings.

Tips

• White balsamic vinegar may be used in place of the white vinegar. Red balsamic vinegar will give an odd color to the dressing.
• No time to grill the chicken? Rotisserie chicken or leftover grilled steaks are great alternatives.
• Cooked, crumbled bacon and a sprinkle of shredded Cheddar cheese are good on this salad as well.

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